A delightful and nutritious Mediterranean-inspired quinoa chicken bowl, perfect for a wholesome meal.
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve.
Rinsing quinoa removes its natural coating, which can be bitter.
In a saucepan, bring 2 cups of water to a boil, then add the quinoa. Reduce the heat to low, cover, and simmer until the water is absorbed, about 15 minutes.
Let the quinoa sit covered for 5 minutes after cooking to fluff up.
Toast the pine nuts in a dry skillet over medium heat, shaking frequently, until golden brown, about 3 minutes.
Keep an eye on the pine nuts as they can burn quickly.
In a large mixing bowl, combine the cooked quinoa, grilled chicken, green onions, radishes, cucumber, parsley, and toasted pine nuts.
Ensure the quinoa has cooled slightly before mixing to avoid wilting the vegetables.
In a small bowl, whisk together the olive oil, white wine vinegar, ground cumin, salt, black pepper, and minced garlic.
Taste the dressing and adjust the seasoning to your preference.
Drizzle the dressing over the quinoa mixture and toss gently to combine.
Toss the salad just before serving to keep it fresh.
Serve the quinoa chicken bowl in individual plates or bowls, garnished with additional parsley if desired.
This dish can be served warm or chilled, depending on your preference.
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